Pokey Sticks….makes me miss Chapel Hill!

This recipe could not be more dead on the money for pokey sticks.  Reminds me of late nights at the sorority house with my friends!  These are a crowd pleaser and so easy to make.  If you don’t want to make the dough from scratch, I would suggest just buying dough from your local pizza place or grocery store.  Also, I use my Lodge pizza pan in the oven and let it get nice and hot then use my wooden pizza paddle to move it into the oven.  Don’t forget to use cornmeal for an easy transition!

Enjoy!

Recipe is courtesy of http://onepreppycookie.blogspot.com/2012/03/gumbys-pokey-stix-copycat-recipe.html

Pokey Stix
Inspiration from Gumby’s Pizza

For the Topping: 
(Note: I doubled this topping recipe as I used the entire pizza crust recipe below.)
2 Tbls Parmesan Cheese
1/4 tsp salt
1/4 tsp black pepper
1/2 tsp garlic powder
1/2 tsp Italian seasoning
1/2 tsp onion powder
1/4 cup margarine, melted
1 cup Mozzarella Cheese

For the Pizza Dough:
Ingredients:
½ cup warm water 
1 envelope instant yeast
1 ¼ cups water, room temperature
2 tbsp. olive oil
4 cups bread flour, plus more for dusting
1 ½ tsp. salt
Olive oil or non-stick cooking spray for greasing the bowl

Directions for the Pizza Crust:
Measure the warm water into a 2-cup liquid measuring cup. Sprinkle in the yeast and let stand until the yeast dissolves and swells, about 5 minutes. Add the room temperature water and oil and stir to combine. 

Place the flour and salt in the bowl of a stand mixer fitted with the paddle attachment. Briefly combine the dry ingredients at low speed. Slowly add the liquid ingredients and continue to mix at low speed until a cohesive mass forms. Stop the mixer and replace the paddle with the dough hook. Knead until the dough is smooth and elastic, about 5 minutes. Form the dough into a ball, put it in a deep oiled bowl, and cover with plastic wrap. Let rise until doubled in size, about 1 ½ to 2 hours. Press the dough to deflate it.

To bake, place a pizza stone in the lower third of the oven. Heat the oven to 500° for at least 30 minutes. Turn the dough out onto a lightly floured work surface. Let the dough relax for at least 10 minutes but no more than 30 minutes.

Working with one piece of dough and keeping the other covered, shape the dough and transfer to a pizza peel or round of parchment dusted with cornmeal. Top as desired. Slide the dough onto the pizza stone. Bake until the crust edges brown and cheese is golden brown in spots, about 8 to 12 minutes. 

Directions for the topping:
Combine all ingredients except for mozzarella cheese. Spread mixture all over pizza dough. Top with cheese. See baking directions in pizza crust recipe above.

French Onion Soup Recipe

Well, I said I would jump around in what I posted on the blog!  I did a few book reviews and now onto a favorite family recipe: French Onion Soup.  This happens to be one of my husband’s favorite soups so we make it quite a few times when the weather is chilly.

I thought I would give you a few pics to show you all the steps.

You will need the following ingredients:
1/2 cup unsalted butter
4 onions, sliced
2 garlic cloves, chopped
2 bay leaves
2 fresh thyme sprigs
Kosher salt and freshly ground black pepper
1 cup red wine, about 1/2 bottle
3 heaping tablespoons all-purpose flour
2 quarts beef broth
1 baguette, sliced
1/2 pound grated Gruyere
Directions


Melt the stick of butter in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are very soft and caramelized, about 25 minutes. 


Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry, about 5 minutes. Discard the bay leaves and thyme sprigs. 






Dust the onions with the flour and give them a stir. Turn the heat down to medium low so the flour doesn’t burn (I forgot to take a photo of this step), and cook for 10 minutes to cook out the raw flour taste. Now add the beef broth, bring the soup back to a simmer, and cook for 10 minutes. Season, to taste, with salt and pepper.




When you’re ready to eat, preheat the broiler.
Ladle the soup into bowls, top each with 2 slices of bread and top with cheese. Put the bowls into the oven to toast the bread and melt the cheese.


Final product = Yummy!

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